Saturday, November 22, 2008

Creamy Montgomery Jack Soup

2 ½ cups water
1 medium tomato, chopped
1 (12 oz) can evaporated milk
1 (10 ¾ oz) can condensed cream of onion soup, undiluted
1 (10 ¾ oz) can condensed cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 oz. bulk Monterey Jack cheese, cut into 1 inch cubes

In a large saucepan combine the water and tomato. Bring to a boil; boil for 5 minutes.

Stir in milk, soups and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.

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